Step-by-Step Instructions

1. 1.Soak Rice for Matar Pulao

   Wash 1 cup basmati rice thoroughly and soak in enough water for 30 minutes.

2. 2.Prepare Ginger-Garlic-Chilli Paste

   Grind 2 green chillies, 1-inch ginger, and 4 garlic cloves to a coarse paste using a mixer.

3. 3.Cook Whole Spices and Onions

   Heat 1.5 tbsp ghee and 2 tsp oil in a pressure cooker. Add bay leaf, cinnamon, clove, cardamom, and 1/4 tsp cumin seeds. Add 2 large onions (thinly sliced) and 2 slit green chillies. Sauté until onions turn transparent, about 4-5 minutes.

4. 4.Add Paste and Peas

   Add the ground ginger-garlic-chilli paste and sauté for 1 minute. Add 200g fresh peas and 1 tsp salt. Cook peas for 5 minutes.

5. 5.Add Rice and Coconut Milk

   Add soaked rice, gently mix, and cook for 2 minutes. Pour in 1 1/4 cups diluted coconut milk. Add a few mint leaves (optional).

6. 6.Pressure Cook Pulao

   Once steam appears, place the weight and cook for 1 whistle on medium flame. Let pressure release naturally. Fluff rice gently.

7. 7.Marinate Paneer

   Cut 400g paneer into medium cubes. Toss with 1/4 tsp turmeric, 1 tsp red chilli powder, 1/4 tsp pepper, and 1/2 tsp salt. Set aside for 10 minutes.

8. 8.Prepare Gravy Base

   Heat 2 tbsp oil and 1 tbsp ghee in a wide kadai. Add cinnamon, green and black cardamom, cloves, star anise, 1 tsp shahi jeera, and bay leaf. Add 2 large onions (finely chopped) and sauté until golden brown, about 7-8 minutes.

9. 9.Add Aromatics and Spices

   Add 1 tsp garlic paste and 1 tsp ginger paste. Add 1/4 tsp turmeric, 2 tsp Kashmiri red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tsp besan, and 1 tsp salt. Cook on low flame for 1 minute.

10. 10.Cook Tomato Puree

    Add puree of 6 large tomatoes. Cook until raw smell disappears, mixture thickens, and oil separates, about 10-12 minutes.

11. 11.Finish Gravy

    Add 1 tbsp whisked curd and 1 tsp garam masala. Mix well. Add 1 tsp sugar to balance flavors. Add 1 cup water (or more for desired consistency). Simmer for 5 minutes.

12. 12.Fry Paneer

    Heat ghee in a pan. Fry marinated paneer cubes until lightly golden on all sides. Set aside.

13. 13.Assemble Paneer Curry

    Add kasuri methi, green chillies, ginger juliennes, and chopped coriander to the gravy. Add fried paneer cubes. Mix gently and simmer on low for 2-3 minutes. Serve hot.

14. 14.Prepare Veg Chilli Fritter Mixture

    In a bowl, combine 1 cup grated cabbage, 2 grated carrots, 10 finely chopped beans, 1 finely chopped onion, 1 tsp salt, and 1/2 tsp pepper. Mix well.

15. 15.Add Flours and Shape Fritters

    Add 3/4 cup maida and 1/4 cup corn flour. Mix to form a thick dough. Shape into small oval fritters.

16. 16.Deep Fry Fritters

    Heat oil in a kadai for deep frying. Fry fritters on medium flame until golden brown, about 5-6 minutes per batch. Drain and set aside.

17. 17.Prepare Veg Chilli Sauce

    Heat 3 tsp oil in a pan. Add 2 cloves chopped garlic and 1-inch chopped ginger. Add 1 onion and 1 capsicum (both cut into wedges). Sauté for 2-3 minutes.

18. 18.Add Spices and Sauces

    Add 1 tbsp red chilli powder, 1/2 tsp salt, and 1/2 tsp pepper. Mix on low flame. Add 1/2 cup water. Add 1 tsp soy sauce, 1.5 tbsp chilli sauce, and 1.5 tbsp tomato ketchup. Simmer for 1 minute.

19. 19.Thicken Sauce and Toss Fritters

    Mix 1 tsp corn flour with 1 tbsp water to make a slurry. Add to sauce and stir until thickened. Add spring onion whites, greens, and slit green chillies. Add fried fritters and toss on high flame for 1 minute until coated. Garnish with spring onion greens and serve immediately.

20. 20.Prepare Vegetable Paratha Filling

    Heat 2 tsp oil in a pan. Add chopped garlic and 1 large chopped onion. Sauté for 2-3 minutes. Add finely chopped beans, 1 medium carrot, and 1 cup cabbage. Add 1/2 tsp ginger garlic paste (optional). Add 2 boiled, mashed potatoes. Add salt, 1/2 tsp turmeric, 1 tsp coriander powder, 1.5 tsp red chilli powder, and 1 tsp garam masala. Mix and mash well. Add kasuri methi and chopped coriander. Cool mixture completely.

21. 21.Make Paratha Dough

    Add 2 cups atta to cooled vegetable mixture. Gradually add water and knead for 5 minutes to form a soft dough. Rub a little oil over dough, cover, and rest for 10-15 minutes.

22. 22.Roll and Cook Parathas

    Divide dough into equal balls. Roll each into a medium-thick disc. Heat tawa and cook paratha on both sides, applying ghee until brown spots appear. Repeat for all parathas.

23. 23.Prepare Boondi Raita

    Mix boondi into 1 cup whisked curd. Serve chilled alongside parathas.